Baked Mom's Olive Oil Orange Bundt Cake - Day #4 of I Like Big Bundts

Wednesday, October 20, 2010

Mom's Olive Oil Orange Bundt - I Like Big Bundts
Mom's Olive Oil Orange Bundt Cake

It's Day #4 of I Like Big Bundts 2. Are you ready for National Bundt Day on November 15th? I'm presenting 30 Bundts in 30 days so you have no excuse not to celebrate with me! :)

The Baked Boys are awesome. Their second book, Baked Explorations: Classic American Desserts Reinvented just came out and I picked it up. I wish I could visit their bakery in New York...until then I'll try to make some of the treats.

Their Root Beer Bundt from the first book is on my list, but I made this one first because I love olive oil cakes.

Mom's Olive Oil Orange Bundt - I Like Big Bundts 
This was made early in the morning and I didn't have time to snap a photo before leaving the house. So I pulled up a book truck in the library and shot a few photos of the whole Bundt. See the library books in the background? That's the Children's section! :)

Mom's Olive Oil Orange Bundt - I Like Big Bundts
This is a very nice cake. Not too rich, and just a hint of orange flavor. Be sure to keep it wrapped up or covered because dries out.


Mom's Olive Oil Orange Bundt - I Like Big Bundts
I wasn't able to dust this with powdered sugar (the cake was still warm when I brought it to work!), but that would be a nice touch.

I Like Big Bundts 2

Come back tomorrow for another Bundt! - mary the food librarian

Mom's Olive Oil Orange Bundt Cake
Adapted from: Baked Explorations: Classic American Desserts Reinvented (page 36)
3 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
4 large eggs, separated
2 cups granulated sugar
1 cup plain yogurt (I used 2% Greek yogurt)
3/4 cup good-quality extra-virgin olive oil
Freshly grated zest of 2 oranges
1 teaspoon vanilla paste, or 1 1/2 teaspoon vanilla extract (I used vanilla paste)
1/4 cup confectioners' sugar, sifted, for dusting

Preheat the oven to 350 degrees F. Generously spray the inside of a 10-inch Bundt pan with nonstick cooking spray and flour.

In a large bowl, whisk together the flour, baking powder and salt. Set aside.

With a paddle attachment, beat the egg yolks until they are pale and light; slowly pour in the sugar until it is completely incorporated. Add the yogurt and olive oil and mix until thoroughly combined. Add the orange zest and vanilla, and mix until just incorporated.

Add the flour mixture to the wet ingredients in two parts, beating after each addition until just combined (about 10 seconds). Scrape down the bowl and beat again for 5 seconds.

In another large bowl, beat the egg whites until stiff peaks form. Scoop 1 cup of the egg whites into the batter. Use a rubber spatula to gently fold them in. After about 30 seconds of folding, add the remaining egg whites and gently fold until they are almost completely combined. Do not rush the folding process!

Pour the batter into pan and bake for 40-50 minutes until toothpick comes out clean. Transfer the pan to a wire rack to cool completely. Just before serving, dust with confectioners sugar.
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16 comments:

suma said... [Reply to comment]

U really have got me wishing very badly that I had a bundt pan:-(. Mine is still in transit and I hope to get it in time to bake for 15th!! Lovely orange cake!!

LimeCake said... [Reply to comment]

the citrusness of orange goes so well with olive oil. this is a beautiful cake!

Linda said... [Reply to comment]

Mary -
I mean this in the most loving way - you're crazy to do this again! I love oogling at your beautiful bundts, so looking forward to what you have in store.

I just bought this book and have yet to bake from it. This sounds like a winner.

My Kitchen in the Rockies said... [Reply to comment]

I love olive oil cakes. Usually they stay very moist and are quick to assemble. Great recipe. Thanks.

JelliDonut said... [Reply to comment]

I would put a drizzle of dark chocolate on this bad boy bundt!

Jess said... [Reply to comment]

Olive oil in a sweet cake - I've never taken the plunge, but this one looks so good. The texture is so light!

Eliana said... [Reply to comment]

Yeeeeeeeey - 30 Days of Bundts are back!!! Wooo Hooo. And I have this on my to be baked list for this weekend. Love the combo of flavors and looking forward to using up some good olive oil here, which I have never baked with before.

greydawn said... [Reply to comment]

yummy~your co-workers are so lucky do they get to eat all that yummy cake...I want to work there! maybe I will trade my RN for librarian job! I want some cake!!

Jessica @ bake me away! said... [Reply to comment]

I saw on another food blog that the Baked Boys made this for Sweet Sundays at Epcot a couple weeks ago. Yours looks just as good!

Anonymous said... [Reply to comment]

I attended a cooking class recently by the "Baked" authors and this recipe was made. They topped it with a citrus glaze and recommended full fat yogurt (not greek yogurt). It was a great cake! I am thinking of making it but with limes instead of oranges.

I hope you will be posting the root beer bundt... Thanks for your fun blog and good luck baking all those bundts!

Nutmeg Nanny said... [Reply to comment]

I think the hint of orange sounds lovely. Sometimes that is all you need to really take a cake to the next level.

vanillasugar said... [Reply to comment]

i love the baked boys...aren't they talented?
i have yet to make any type of cake with olive oil in it. i must!

Jackie said... [Reply to comment]

Hi Mary

Did this cake have a strong olive oil taste to it, usually extra-virgin olive is sort of strong. Also, what brand of olive oil did you use. I usually freeze citrus zest, can you give me an estimate of how much zest you used from the two oranges. Thanks.

The Food Librarian said... [Reply to comment]

Hi Jackie, This did not have a strong olive oil taste. I used 75% Trader Joe's EVOO and 35% of a nicer California olive oil (can't remember the brand). Two oranges probably gave me about 2 tsp. of zest. You need the zest in this recipe. Really adds a lot. - mary

greydawn said... [Reply to comment]

OK making this again special request from my son. thanks it has become a family favorite!

themalebaker said... [Reply to comment]

Just made this beauty of a cake and going to serve it to some friends soon! You have really good photos!

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